Salmon Patties

I saw a segment of “Mr. Food” the other day and he was making some salmon burgers.  I had to give this a try.  I really was intrigued; I’d always used canned salmon for this type of thing but he was using raw salmon.  Nice texture and pretty good flavor although next time I will kick up the seasoning a bit; the dill sauce I served it with did though make up for any lack of flavor in the patty itself.

  • 1 pound raw salmon; skinless and boneless
  • 2 slice bread
  • 1 1/2 tsp fresh dill
  • 1 jalapeno chopped
  • 1 Tbs diced onion
  • juice of one lemon
  • a dash or two of salt and pepper

Add all ingredients to food processor and pulse several times to combine; careful not to over process.

Form into patties (I made 4).  In large skillet heat over medium high heat and add a bit of oil.  Cook patties for about 3 minutes each side until cooked through.

Enjoy ~ Kimberly

Cheesy Buffalo Chicken Patties

I had some leftover chicken and decided to give these buffalo chicken patties a try.  I like the combination of cream cheese and cheddar with the hot sauce.  We make our own wing sauce using Franks Red Hot sauce as the base; this will be best using your favorite wing sauce what ever it may be.  Maybe they need some bread crumbs mixed in to hold them together better; but the flavor is great as it is and after they cool the cheese firms a little so they really are much easier to handle.

Cheesy Buffalo Chicken Patties

  • 1 cup leftover chicken – diced or shredded
  • 1/2 cup celery – thinly sliced
  • 2 Tbs green onion – thinly sliced
  • 1/4 cup wing sauce ~ choose your favorite wing hot sauce
  • 2 o.z. cream cheese
  • 1/2 cup shredded cheddar
  • oil
  • flour

Mix together all ingredients except the oil and flour.

Form into patties; I made 6.  In large skillet heat about 1/4 inch of oil over medium – medium high heat.  Dip patties in flour to coat and fry for about 4 – 5 minutes each side.  Remove from skillet and drain well on paper towels; allow to cook at least 3 minutes before serving.

Enjoy ~ Kimberly